T G I Friday S French Onion Soup Recipes

COPYCAT TGI FRIDAY'S FRENCH ONION SOUP

Steps:

• Heat a small amount of butter in a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are tender, about 20 minutes. Add the beef broth, water, Worcestershire sauce, bay leaves, garlic powder, salt, and pepper to the crock pot. Cover the crock pot and heat on high heat while the onions are cooking. Add the onions to the crock pot and set the heat to low. Cover the crock pot and cook on low for 3-5 hours or until the flavors have melded. Heat the oven to 350 degrees F. Slice the baguette into thin slices and place on a baking sheet. Place in the oven and bake at 350 degrees F until toasted, turning once during the cooking time. Place the toasted bread slices (1-3 slices) in the bottom of individual soup crocks or bowls. Sprinkle the toasts with the cheese. Remove the bay leaves from the crock pot. Ladle the hot onion soup over the bread slices so the cheese melts. Serve hot.

T.G.I. FRIDAY'S FRENCH ONION SOUP

Steps:

• Slice the onions into rings and saute in butter in a skillet until tender.
• Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of Worcestershire sauce and 3/4 cup of water. When the onions and butter mixture is tender, then also add them to the crock pot.
• Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
• When about ready to serve, slice bread into thin slices and toast in oven on 350°F or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

TGI FRIDAY'S FRENCH ONION SOUP

Steps:

• Slice the onions into rings and saute in butter in a skillet until tender. Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of worchestershire sauce, and 3/4 cup of water. When the onions and butter mixture is tender then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them. When about ready to serve, slice bread into thin slices and toast in oven on 350 or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

T. G. I. FRIDAY'S FRENCH ONION SOUP

Steps:

• Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
• Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
• Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.
• Divide into bowls.
• Top with croutons, then mozzarella. -Broil until cheese melts and begins to brown.

REAL FRENCH ONION SOUP

Steps:

• First, tackle the onions. Wearing gloves, peel the onions in a well ventilated area and slice into thin rounds or half rings (I use a mandolin for speed, precision and less crying).
• Melt the butter in a large pan over a medium heat, add the onions (don't worry if they're spilling over the sides) stir well and cover with a lid (you may have to do this in 2 pans but you'll be able to add them together once they've reduced down).
• After a minute or so, reduce the heat and cook very very gently for about 40 minutes, checking and stirring every 5-10minutes.
• The onions should be unctuously soft by now, bathing in their own liquid. If not give them another 10 minutes or so.
• Remove the lid, stir in the sugar, turn up the heat just a little and gently simmer for another 20-30 minutes or so until almost all of the liquid has evaporated. Be careful the onions do not burn.
• At this point you must stand over the pan and stir the onions constantly, for 10-15 minutes or more scraping the bottom of the pan if necessary so they do not burn until they become golden brown. Once this point is reached you can breath a sigh of relief!
• Add the vermouth and boil for a few minutes until it has completely evaporated then add the stock, bay leaves and salt along with a good amount of freshly ground black pepper.
• Simmer gently for half an hour, stirring from time to time then taste and adjust seasoning if necessary
• Meanwhile toast 6 slices of French bread and set aside.
• When ready to serve, put a toasted slice of bread in each bowl, pour over the soup, sprinkle with grated gruyere cheese and grill until hot and bubbling.
• Serve with extra crusty bread and allow yourself to be soothed and calmed.
• You will be rewarded for all your hard work I promise!

BETTER THAN TGI FRIDAY'S FRENCH ONION SOUP

Steps:

• Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.
• Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.
• Increase heat to high, remove lid, add sugar, and salt.
• Sauté, stirring often until onions are very soft, and a deep golden brown.
• Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes.
• Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine.
• Season to taste with salt and pepper, and simmer for 30 minutes.
• Preheat oven to 425 degrees.
• Brush hamburger buns with remaining butter,and place bread in oven, and let this brown.
• When the bread as browned remove it from the oven.
• Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup.
• Add one slice of provolone, and place soup bowls in a baking dish, and place into oven.
• When the cheese has toasted remove.
• You may also wish to use a baguette if you have it on hand.
• You do not need to place the soup back into the oven.
• You can simply top with cheese and serve.